The colors of red, white, and blue are such a beautiful combination in our American flag. But they are also a crisp motif for decorating your home. Cottages by the sea are often decked in the freshness of blue and white with touches of red. And what could be cozier than a cabin in the woods swathed in red and blue patchwork quilts?
Our all American colors are easy to incorporate into a table setting. A blue and white checked tablecloth with red chargers and white plates create a pretty layered look. Add an arrangement of red and white carnations with blue statis and you have a patriotic bouquet.
To keep with a July Fourth theme, I like a red, white, and blue dessert. It’s easy with juicy strawberries and plump blueberries. Pile them over this no cook cheesecake and you have all the right flavors and colors for an All American dessert! Happy Fourth!
Line a colander with damp cheesecloth and set over a bowl.
Beat cream cheese in a large bowl.
Add the sifted sugar and beat.
Add 1 teaspoon of zested lime.
Add 1/4 cup lime juice.
Add 1 tablespoon vanilla.
Whip cream to stiff peaks.
Combine whipped cream gradually into cream cheese mixture.
Transfer into the cheesecloth lined colander and cover with the ends.
All tucked up, refrigerate for about 5 hours or overnight.
When ready to serve, cook the berries with the water and sugar over medium heat.
Invert cheesecake onto plate and create a well in the top of the dome.
Top with the berries and add a flag for a patriotic dessert.
Cream Cheese Cake with Berries
1 lb cream cheese, room temperature
1 ½ cups sifted confectioner’s sugar
1 lime, zested
¼ cup fresh lime juice
1 Tbsp. vanilla extract
2 ½ cups heavy cream
1 pint blueberries
1 pint strawberries
1/3 cup water
2 Tbsp sugar
Squeeze of lime
Package of cheesecloth
Line a colander with a double layer of damp cheesecloth and set in a bowl.
Beat the cream cheese with a hand-held mixer until smooth.
Add the sifted sugar, lime zest, lime juice, and vanilla.
Beat until fluffy.
In another bowl beat the cream until stiff peaks form. Gradually fold it into the cream cheese to create a mousse.
Transfer the mixture into the lined sieve and fold cheesecloth over the top.
Refrigerate to drain for at least 5 hours or up to 2 days.
Slice the strawberries, keeping one large one aside for decoration
Cook about half the strawberries and half the blueberries in a small saucepan with the water and sugar over medium heat for about 10 minutes.
Toss remaining berries with a good squeeze of lime
Unwrap the cheesecake and invert on a platter. Use a spoon to create a well in the center of the cake dome. Spoon cooked berries into the well and drizzle the sauce over the top.
Surround with remaining fruit
Top with the one large strawberry kept aside and place it in dome, insert a toothpick American flag.
A patriotic dessert to be proud of!
Serves 8 – 10
(This recipe adapted from Food Network Kitchens)